Chop an onion, quarter 2 apples (leave the skin on) and slice 3 carrots and fry in a little butter and oil in a skillet for 5 minutes. Add pork and cook until lightly coloured. Add 1.5 cups apple sauce, 1 tbsp tomato puree, 1 tbsp honey, 2 tsps mustard, 150ml cider vinegar, 1 pint cider, a chicken stock cube, juice of 1 lemon, 3 tbsp curry powder, 1 tsp flour. Season with rosemary, thyme, pepper. Bring everything to the boil and then transfer everything into an ovenproof dish and cook for 20 minutes. Remove from the oven and stir in 6 tablespoons of philadelphia and 3 tbsps of creme fraiche and return to the oven for 10 minutes. I usually serve it with new potatoes in butter and chives and broccoli.